Do note: It's only available from 6pm to 9pm
Photo: Kyuu By Shunsui/ Weekender
"$129 is affordable meh," come the cynical cries from the ones who perhaps had tucked into less expensive omakase dinners before.
Woah, easy on the haterade there and hear us out.
First up, dishes at Kyuu By Shunsui is prepared by the Michelin-anointed hands of Head Chef Issey Araki, who formerly flexed his culinary muscles at one Michelin Starred restaurant Akasaka Tantei in Tokyo, Japan.
With grilled delights at its heart, the sashimi and robatayaki restaurant uses ingredients that are as fresh as they can get; seafood produce is flown directly from the now-defunct Tsukigi Fish Market on Tuesdays and Fridays. Plus, the portions are generous enough to leave you stuffed at the end of the meal.
The highlight of the Kyuu’s dining experience is the robatayaki-cooked dishes, a style where food is grilled over binchōtan charcoal that said to last longer even at lower temperatures, plus it does not permeate the ingredients with a smoky odour. You can expect to chow down on a great mix of delights, namely eggplant, tuna belly, massive prawn, king crab, a single plump tomato and wagyu beef. Each grilled vairant comes with a special sauce such as sweet red miso sauce for the eggplant and vinegar and suadachi lime for the king crab.
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